What are common mistakes when making Neapolitan pizza dough?

Question

Accepted Answer

Using bread flour (too strong — creates chewy, bready texture). Using too much yeast and rushing the rise. Rolling with a pin — destroys the gas structure. Oven not hot enough — home ovens need maximum heat plus a preheated pizza steel or stone. Overloading toppings — Neapolitan pizza is minimalist. Thick base — it should be 2-3mm in the centre.